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Homemade Cake Pops Recipe

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4.5 from 66 reviews

This delightful recipe teaches you how to make irresistible homemade cake pops with a moist vanilla cake base, creamy frosting, and a smooth candy coating. Perfect for parties, gifts, or a fun baking project, these cake pops combine classic flavors with colorful decorations for a treat everyone will love.

Ingredients

Units Scale

Cake

  • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) whole milk (or buttermilk)

Frosting

  • 7 Tablespoons (99g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (210g) confectioners’ sugar
  • 2-3 teaspoons heavy cream or whole milk
  • 1 teaspoon pure vanilla extract

Coating

  • 24 ounces (678g) candy melts (or white chocolate bars)*
  • sprinkles

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar together in a large bowl for about 3 minutes until light and fluffy.
  4. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat on high speed until fully combined. Scrape down the bowl’s sides and bottom as needed to ensure even mixing.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients alternately with the milk to the wet mixture, mixing on low speed until just combined. Stir gently with a spatula to remove any lumps, ensuring a smooth batter.
  6. Bake the Cake: Pour the batter into the prepared springform pan, spreading evenly. Bake for 30–36 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil.
  7. Cool Cake: Allow the cake to cool completely in the pan on a wire rack before proceeding.
  8. Make Frosting: Beat the butter on medium speed until creamy (about 2 minutes). Add confectioners’ sugar, heavy cream, and vanilla extract; mix on low speed to combine, then increase to high speed and beat for 3 minutes until fluffy.
  9. Combine Cake and Frosting: Crumble the cooled cake into the bowl with frosting. Mix on low speed until fully combined into a uniform mixture without lumps.
  10. Form Cake Balls: Scoop about 1 tablespoon (20g) of the cake mixture and roll into a smooth ball. Place on a lined baking sheet. Chill in the refrigerator for 2 hours or freeze for 1 hour until firm. Re-roll if necessary and return to the fridge.
  11. Melt Coating: Melt candy melts or white chocolate in a microwave-safe 2-cup measuring cup in 20-second intervals, stirring between each until smooth. Alternatively, use a double boiler on the stove.
  12. Assemble Cake Pops: Dip the tip of a lollipop stick into the melted coating about 1/2 inch, then insert halfway into a chilled cake ball. Dip the ball fully into the coating, tapping gently to remove excess. Decorate with sprinkles and place upright into a styrofoam block or box. Repeat with remaining cake balls, working in small batches to keep them cold.
  13. Set Coating and Store: Allow the coating to set at room temperature for about an hour. Store the finished cake pops in the refrigerator for up to one week.

Notes

  • Make sure cake balls are very cold before dipping to ensure coating adheres well and sets properly.
  • If the cake starts browning too fast during baking, cover loosely with foil to prevent over-browning.
  • You can substitute buttermilk for whole milk to add slight tang and tenderness to the cake.
  • Use a 2-cup liquid measuring cup for melting the coating as it makes dipping easier and less messy.
  • Store cake pops upright in a styrofoam block or similar container to maintain shape while coating sets.
  • Re-roll chilled cake balls if they become irregular before dipping for a smooth finish.

Find it online: https://queenrecipe.com/homemade-cake-pops-recipe/